Zaalouk (Moroccan Eggplant Dip) - Extra Virgin Olive Oil – Eggplant – Tomatoes – Garlic Cloves – Parsley – Ground Cilantro – Paprika – Cumin – Cayenne Pepper – Lemon – Tomato Paste – Salt
Peel and dice the eggplant into small 1-inch cubes that will cook easily and turn into a puree. Set aside.
Heat a large frying pan with some extra-virgin olive oil over medium heat and start cooking the eggplant cubes.
Cut tomatoes in quarters and remove the watery center part with the seeds. Cut the flesh into small cubes. Set aside.
Add the diced eggplants to the large frying pan and start preparing the other eggplant dip ingredients.
Add to the pan the rest of the dip ingredients: crushed garlic, chopped parsley, dry spices, and salt. Cook and simmer over medium heat covered for about 15-20 minutes.
The vegetables will soften and reduce in size. Uncover, stir in tomato paste and lemon juice, and keep cooking for 10 minutes on low-medium heat.
Stir occasionally and cook until thick and most liquid is evaporated. Use a fork to press and mash ingredients into a chunky dip.
Serving: 1 Serving Makes: 8 Servings
Prep: 10 Minutes Cook: 30 Minutes